Description
Slathered in a piquant green sauce and baked, chicken and cheese enchiladas verdes are a flavor-packed alternative to tacos.
Ingredients
- 2 pounds tomatillos, husked
- 1/2 medium onion, cut into wedges
- 1 serrano pepper, seeded
- 3 garlic cloves
- 1 cup fresh cilantro leaves
- 1 teaspoon salt
- 2-1/2 cups shredded cooked chicken breast
- 2 cups shredded monterey cheese, divided
- 1/4 cup chopped onion
- 1/2 teaspoon ground cumin
- 12 corn tortillas (6 inches)
- diced avocado, sour cream and fresh cilantro, for topping
Directions
- Place tomatillos, onion and serrano pepper in a large saucepot or Dutch oven; cover with water. Bring to a boil; reduce to a simmer. Cook 10-12 minutes or until vegetables are slightly soft. Reserve 1/2 cup cooking liquid; drain remaining liquid. Set aside to cool slightly. Transfer vegetables and liquid to a high-powered blender; add garlic, cilantro and salt. Puree until smooth.
- Preheat oven to 375°. In a large bowl, combine chicken, 1 cup cheese, onion, cumin and 1/2 cup verde sauce.
- Spread 1 cup verde sauce over the bottom of a greased 13x9-in. baking dish.
- Place 2 tablespoons chicken mixture off center on each tortilla. Roll up and place seam side down over sauce in prepared pan. Top rolled tortillas with remaining sauce; sprinkle with remaining 1 cup cheese.
- Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. If desired, top with avocado, sour cream and cilantro.
